Spaghetti has be a staple and our quick go to meal during week nights. After going veggie, it’s been some work to improve on a sauce to make it meatless. By pureeing the beans in the food processor, gives this sauce that body and texture.
NOTE: This make a LARGE batch so bring it down if you do not plan to freeze it. We put it in QT size freezer bags and bring it out as a quick staple meal.
2 T EVOO
1 Yellow Onion Diced to Minced
5 Med Carrots Diced to Minced
1-2 Bell Pepper Diced to Minced
1-2 Large Zucchini
2-5 Cloves of Garlic Minced
(You can also do celery, squash, eggplant, etc. Just sauté from firm to soft so it finishes about the same time.)
6 (28 oz) Can of Diced or Crushed Tomatoes depending on how chunky you like it. We tend to use crushed to keep the texture down for the kids.
2 (15 oz) Cans of Tomato Sauce
2 Cans of Great Northern Beans, rinsed and drained and pureed
4 T Chia Seeds
2 T Brown Sugar
4 Bay leaves
4 T Oregano
6 T Basil
Heaping dash of Turmeric
Heat pan to medium and get up to temp. Add oil. Add Onion, Carrots, Pepper. Sauté for 4 minutes. Add Zucchini and sauté another minute. Add Garlic and sauté another minute. Add remaining tomato sauces. Add remaining ingredients stirring after each one is being added. Simmer for several hours on low.